Easy Chicken Korma Recipe

This tasty chicken korma is deliciously spiced and creamy but much healthier than a restaurant korma. It's a great family friendly recipe and ideal for those who like spicy but not really hot recipes!

Course Main Course

Cuisine Anglo Indian

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 424kcal

Author Corina Blum

Equipment

Food processor

Ingredients

1 tablespoon coconut oil
2 cardamom pods crush them slightly so the flavour comes out more
3 cloves
1 cinnamon stick
1 large onion
3 garlic cloves
10 g fresh root ginger
1 teaspoon turmeric
1½ teaspoon cumin
1 teaspoon paprika
2 teaspoon coriander
1 teaspoon chilli powder
2 teaspoon garam masala
500 g chicken (breast or thigh) diced
1½ tablespoon ground almonds
1 teaspoon sugar
400 g coconut milk
1 tablespoon flaked almonds optional for garnish
2 tablespoon fresh coriander optional for garnish

Metric - US Customary

Instructions

Put the onions, garlic and ginger in a food processor and blitz to a paste. If you want a hotter korma, add a chilli pepper or two as well!
Heat the coconut oil in a large saucepan. When it has melted and is hot, add the caradmom pods, cinnamon stick and cloves. Cook for a minute until they becoem aromatic.
Add the ginger garlic onion paste. Cook, stirring for a couple of minutes.
Add the ground spices along with a tablespoon of water if the pan is too dry.
Add the chicken and stir too brown and coat in the spices.
Add the sugar, ground almonds and coconut milk. Stir. Bring to the boil then lower to a simmer for 20 minutes.
While the curry is simmering, heat a dry pan and gently cook the flaked almonds until they are lightly toasted. Set aside for garnishing the curry with.
Serve the curry topped with the flaked almonds and chopped coriander. Serve with rice and naan breads.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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